Explicit breather solution of the nonlinear Schrödinger equation

Theoretical and Mathematical Physics - We present a one-line closed-form expression for the three-parameter breather of the nonlinear Schrödinger equation. This provides an analytic proof of...     

A fractal analysis of skin pigmented lesions using the novel tool of the variogram technique

The incidence of the cutaneous malignant melanoma is increasing rapidly in the world [Ferlay J, Bray F, Pisani P, et al. GLOBOCAN 2000: Cancer incidence, mortality and prevalence worldwide, Version 1.0 IARC Cancer Base no. 5. Lyon: IARC Press, 2001]. The therapeutic address requires a method having high sensitivity and capability to diagnose such disease at an early stage. We introduce a new diagnostic method based on non-linear methodologies. In detail we suggest that fractal as well as noise and chaos dynamics are the most important components responsible for genetic instability of melanocytes. As consequence we introduce the new technique of the variogram and of fractal analysis extended to the whole regions of interest of skin in order to obtain parameters able to identify the malignant lesion. In a preliminary analysis, satisfactory results are reached.     

Enhancement of the emission yield of silicon nanocrystals in silica due to surface passivation

The ability of surface passivation to enhance the photoluminescence (PL) emission of Si nanocrystals in SiO₂ has been investigated. Silicon precipitation in implanted samples takes place in a time scale of few minutes at 1100°C. For longer annealing at the same temperature, the PL intensity of the Si nanocrystals increases and eventually reaches saturation, while it correlates inversely with the amount of Si dangling bonds at the Si–SiO₂ interface (P_b centers), as measured by electron spin resonance. This combined behavior is independent on the silica matrix properties, implantation profiles and annealing atmosphere and duration. The observation that the light emission enhancement is directly related to the annealing of P_b centers is confirmed by treatment in forming gas. This mild hydrogenation at much lower temperature (450°C) leads to a complete passivation of the P_b defects, increasing at the same time the PL yield and the lifetime.     

Identification of the pathological prion protein allotypes in scrapie-infected heterozygous bank voles (Clethrionomys glareolus) by high-performance liquid chromatography-mass spectrometry

Cerebral formation of the pathological isoform of the prion protein (PrP) is a crucial molecular event in prion diseases. The bank vole (Clethrionomys glareolus) is a rodent species highly susceptible to natural scrapie. The PrP gene of bank vole is polymorphic (Met/Ile) at codon 109. Here we show that homozygous 109Met/Met voles have incubation times shorter than heterozygous 109Met/Ile voles after experimental challenge with three different scrapie isolates. An HPLC-MS/MS method was optimized and applied to investigate whether in heterozygous animals both PrP allotypes are able to undergo pathological conversion. The results demonstrate that both allotypes of the prion protein participate to pathological deposition.     

Detection of hazelnut oil in virgin olive oil by assessment of free sterols and triacylglycerols

Free sterols were evaluated as factors for discriminating between genuine virgin olive oil and hazelnut-mixed virgin olive oil. Numeric analyses of the results amplified the differences between groups. The application of this method to virgin olive oil samples and their mixtures with 10% hazelnut oil distinguished between genuine and nongenuine virgin olive oil with statistical certainty. Triacylglycerol analysis was tested for the same purpose by using parameter deltaECN42, but although it possessed a discriminating capacity, it alone could not distinguish the aforementioned groups with sufficient certainty. Free delta7-sterols data were combined with deltaECN42 data into a single discriminating function to improve differentiation and bring more ruggedness, and for detection of low amounts (10%) of hazelnut oil in virgin olive oil. In fact, the values obtained by addition of delta7-sterol data and deltaECN42 data showed a higher discriminating capacity than single parameters. In a single operation the method produced all the oil fractions necessary for analysis of free sterols and triacylglycerols with ECN42. Solid-phase extraction was applied in substitution of traditional chromatography on a silica column.     

Formation and nitration heats for 3-nitro-4-chloro- and 3,5-dinitro-4-chloro-benzotrifluoride. Dinitration reaction investigation

Although various authors have determined the heats of combustion of many halogen derivatives we still do not have at our disposal data concerning the 3-nitro-4-chlorobenzotrifluoride and the 3,5-dinitro-4-chlorobenzotrifluoride.The object of this study has been that of determining the thermochemical constants for the above mentioned compounds. The values of the heats of combustion and of formation have been determined experimentally and from them the heats of nitration. These data and those determined with Handrick's method (group's energy contribution) have been compared with the heats of reaction carrying the nitration into an adiabatic system.Afterwards it has been investigated how to get the maximum output for the dinitro production. Data and considerations are reported.     

Sample preparation for the analysis of flavors and off-flavors in foods

Off-flavors in foods may originate from environmental pollutants, the growth of microorganisms, oxidation of lipids, or endogenous enzymatic decomposition in the foods. The chromatographic analysis of flavors and off-flavors in foods usually requires that the samples first be processed to remove as many interfering compounds as possible. For analysis of foods by gas chromatography (GC), sample preparation may include mincing, homogenation, centrifugation, distillation, simple solvent extraction, supercritical fluid extraction, pressurized-fluid extraction, microwave-assisted extraction, Soxhlet extraction, or methylation. For high-performance liquid chromatography of amines in fish, cheese, sausage and olive oil or aldehydes in fruit juice, sample preparation may include solvent extraction and derivatization. Headspace GC analysis of orange juice, fish, dehydrated potatoes, and milk requires almost no sample preparation. Purge-and-trap GC analysis of dairy products, seafoods, and garlic may require heating, microwave-mediated distillation, purging the sample with inert gases and trapping the analytes with Tenax or C18, thermal desorption, cryofocusing, or elution with ethyl acetate. Solid-phase microextraction GC analysis of spices, milk and fish can involve microwave-mediated distillation, and usually requires adsorption on poly(dimethyl)siloxane or electrodeposition on fibers followed by thermal desorption. For short-path thermal desorption GC analysis of spices, herbs, coffee, peanuts, candy, mushrooms, beverages, olive oil, honey, and milk, samples are placed in a glass-lined stainless steel thermal desorption tube, which is purged with helium and then heated gradually to desorb the volatiles for analysis. Few of the methods that are available for analysis of food flavors and off-flavors can be described simultaneously as cheap, easy and good.